Alzheimer's disease (AD) is the most common form of dementia and is characterized by the progressive accumulation of amyloid β protein (Aβ) in areas of the brain. There has been an increased interest in screening for food-grade anti-amyloidogenic compounds in food stuffs. The purpose of this study was to screen and identify the bioactive compounds with amyloidogenicity in apricot fruits using synthetic Aβ<sub>1-42</sub>. The anti-amyloidogenicity was investigated using thioflavin T fluorescence assay, electron microscopy, and dot-blotting analysis. The carotenoid fraction from apricot showed strong inhibitory effects against oligomers and fibrils formation of Aβ and fibril-destabilizing effects. Among the peaks in HPLC chromatogram, lutein showed the strongest inhibitory effect on Aβ fibril formation. The inhibitory effect was dependent on the number and portion of hydroxyl groups on both sides of carotenoids. These findings suggest that lutein in fruits may be useful as preventive agents for amyloid-associated diseases.<sub>